Recent content by martin_b
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M
Pastrami newbie.. Cold or hot smoke.
Right... first an announcement, I have been slected to shoot clays for my county ( surrey) on Saturday :-) now before you all bow down to my clay shooting expertise, I need to point out its also the FA cup (soccer) final on saturday, and 99% of the UK male population will be watching on TV. (... -
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Hello from England
Did you drink Guinness In Cork? That was Brave! Dublin=Guinness Cork= Murphys. -
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Hello from England
My best friend was a Nova Scotian duck tolling retriever, I really miss him, trotted over the rainbow bridge 3 years ago. 😥 -
M
Pastrami newbie.. Cold or hot smoke.
Im using a normal point cut of Brisket and dry curing using the equilibrium method (well thats what you tube told me i was doing) -
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My status what does that mean? Im married, but any bored supermodels, Im happy to buy you a...
My status what does that mean? Im married, but any bored supermodels, Im happy to buy you a drink in a local pub?- martin_b
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Hello from England
Cheers, I ended up in Hawaii back in '84 thanks to US Air? Lady who I helped out in Seoul, where I was working at the time, she upgraded my ticket back to london.. to 1st class via HNL and LAX.. spent 2 weeks in HNL as a stop over.. happy days ! -
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Hello from England
Cool but not cold cask ( not keg) bitter ale. To be fair American beer has improved immeasurably since the first time I worked in the US. I could (and do) quite happily drink both west coast and New England DIPAS. -
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Hello from England
Hi Wade, Im in Reigate.. Im still on the Woodsmoke forum but as its future seems a bit uncertain Ive decided to spread my wings and landed here! -
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Hello from England
Hi all, Im recently retired, living about 25miles south of London. I've got a fair bit of experience cold smoking, but plan to spend my declining years learning charcuterie. Outside of this I'm either fly fishing, shooting or dring proper Englsih beer whist watching cricket in the summer and... -
M
Pastrami newbie.. Cold or hot smoke.
Hi all, I'm an absolute newbie to low and slow meat cooking, but i've been cold smoking for years.. I'm going to make pastrami to be sliced and eaten cold.. so my question is would it be a crime against the bbq gods if i cured it, cold smoked it, and the finished it off bain marie in the oven...
